Moist Banana Bread

 

This super moist banana bread is extremely soft and tasty, hands down the finest banana bread creation! The fresh banana bread is simple to make, can be prepared by hand in a single dish, and keeps very delicious.

 

1.5 cups ripe bananas

1/2 cup unsalted butter melted

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon cornstarch

1.5 cups all-purpose flour spooned and leveled

 

Heat the oven to 350°F this is critical! Even though your oven beeps and says it's warmed after 5 minutes, you should allow it at least 20 minutes to heat. Mash bananas with a fork in a large mixing dish until broken. If you don't break up any large bits of banana, you'll end up with enormous chunks of banana in your bread, which can cause it to bake strangely.

 

Stir in the melted butter, brown sugar, and granulated sugar just until mixed.

Stir in the eggs, sour cream, and vanilla extract until well mixed. When combined, stir in the baking soda, baking powder, and cinnamon.

 

Finally, toss in the flour, cornstarch, and salt till just mixed. If you mix this for any longer than normal the flour to vanish, it'll become thick and chewy. Do not over-blend!

 

Prepare a 9-inch metal loaf pan with cooking spray. 2/3 full I can normally fill heavier batters almost all of the way, leaving about 1/2′′ at the top to prevent it from rising over. Although "normal" loaf pans vary in size, you may finish up with a bit of excess batter. The remaining batter may be spooned into muffin pans and baked.

 

Cook for 60 minutes at 350°F on the bottom or center rack of your oven. Following 45 minutes, lightly cover the top of the loaf with foil to keep it from burning. Arrange your loaf at the bottom or middle of the oven during baking. If you put this too close to the top, the top will brown faster than the interior will.

 

While it's still in the oven, insert a toothpick or skewer into the middle to check for doneness. It's ready if it comes out clean or with only a fragment or two.

 

Enable banana bread to sit in the pan for approximately an hour after baking to permit it to firm and chill. If you're not going to eat it immediately, wrap it with foil and let it cool fully before placing it in a plastic container. Covering it in plastic too quickly traps the steam and may cause your bread to become soggy.

Beef Kabobs

 

Balsamic vinegar and fragrant oregano elevate beef kabobs to new heights of deliciousness!

 

Ingredients

1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick

2 garlic cloves, finely chopped

1/4 cup balsamic vinegar

1/4 cup water

1 tablespoon chopped fresh oregano

2 tablespoons olive or vegetable oil

1 1/2 teaspoons chopped fresh marjoram leaves

1 teaspoon sugar

 

Take the fat from the meat. Cut the meat into 1-inch cubes. Inside a medium glass or plastic dish, combine the rest of the ingredients. Mix in the beef until it is evenly covered. Refrigerate for at least 1 hour, but no more than 12 hours, turning periodically.

Preheat the oven to broil. Take the steak from the marinade and set aside. Skewer the steak onto four 10-inch metal skewers, leaving a 1/2-inch gap between every piece. Smear marinade over kabobs.

Arrange the kabobs on the rack of a broiler pan. Broil kabobs for 6 to 8 minutes at 3 inches from the fire for medium-rare to medium doneness, rotating and coating with marinade after 3 minutes. All leftover marinade should be discarded.

TURMERIC rice

 

Understand how to create fluffy, fragrant turmeric rice in a rice cooker. Turmeric, together with garlic, onion, and chicken broth, is the primary ingredient that turns the dish bright yellow and aromatic. This is a simple set it and forget it a recipe that only takes approximately 35 minutes to prepare.

 

INGREDIENTS

1 cup basmati rice

1 ½ cups chicken broth

¼ cup minced yellow onion

1 tablespoon melted butter

1 bay leaf

1 teaspoon minced garlic

½ teaspoon turmeric powder

¼ teaspoon kosher salt

 

Directions

Microwave the butter for around 15 to 20 seconds to melt it.

Wash the rice through a mesh sieve. Be careful to thoroughly shake away any extra water.

In a mixing bowl, combine the rice, butter, onion, garlic, turmeric, bay leaf, and salt.

Combine the ingredients in a mixing bowl and add the chicken stock.

Turn the rice cooker to cook or begin.

After cooking, ruffle with a fork and serve.

INSTANT POT STUFFED CABBAGE ROLLS

 

An instant pot-filled cabbage roll is just as tasty as the oven or cooktop version, yet they cook faster and with less trouble.

 

Ingredients

1.5 cup Water

1 Head of Green Cabbage

1.5 cup Cooked Rice, see note 1

¼ cup Parsley, finely chopped

1.5 teaspoon salt

Black Pepper to your taste

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Ground Cinnamon

1 tablespoon Dried Oregano

1 Egg, medium to large

1 pound Ground Meat

1.5 cups Tomato sauce

2 cups Water

2 teaspoons Dried Oregano

 

Fill your pressure cooker with 1.5 cups of water and insert the steamer attachment. Rinse the cabbage and remove a portion of the bottom section. This should weaken the outer leaves, making them easier to remove after cooking. Place the cabbage in the container and cover it with a lid. Set the timer to 0 minutes and choose MANUAL or PRESSURE COOK. Your pot will come to pressure in about 8-10 min.

Next, combine rice, parsley, salt, black pepper, garlic powder, onion powder, ground cinnamon, dried oregano, egg, and ground beef in a mixing bowl.

 

Whenever the cabbage is done, release the pressure immediately. Remove the lid and take out the cabbage when the pinfalls. Place it on a chopping board and set it aside to cool somewhat till you can withstand the heat. Those leaves will simply peel off.

Trim any leaves that are overly big or have hard portions. Additionally, remove the thick stem's tip. Roll roughly 1 scoop of meat onto the leaf twice before tucking in both edges and rolling the rest of the way. Set aside and repeat until all of the meat mixtures have been utilized.

 

2 cups water, 1.5 cups tomato sauce, and oregano in an instant pot Place the cabbage rolls in first and then pile the remainder on top of these.

Put the cover back on. It should be locked into place. Set the timer to 7 minutes and select MANUAL or PRESSURE COOK. Whenever the timer goes off, wait 5 minutes before manually removing the pressure.